November Daring Bakers’ Challenge

Yes, I am posting this late, but I did not have time nor internet connection to post this on Saturday. Since there’s only, on average, five people that read this blog, I am not worried that this lateness will matter much. I would also like to take this time to apologize for my lack of baking/posting as I would love to be doing more of both. I look forward to December to be full of happy baking and therefore happy blogging.

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

I made my crostata with blood orange marmalade. It was really easy to make the dough, especially in the food processor. It is a sticky dough to roll out, but I am assuming it would have been easier to handle if I let it chill longer. The overall tart was very tasty.

Preparation time:
The following times are approximate, as the time depends on your dexterity to cut the butter and work the dough (which should not be overworked) and your familiarity with the rolling pin.

Preparing pasta frolla with a food processor takes 10-15 minutes

Preparing pasta frolla without a food processor takes 20-25 minutes

Allow the pasta frolla to chill thoroughly. I recommend at least two hours.

Rolling the pasta frolla and assembling the crostata takes 25-30 minutes, if you use fruit preserves.

Baking the crostata takes about 35 minutes, if you use fruit preserves.

Preparation time for other types of crostata vary. For example, making crostata with pastry cream requires the time to make pastry cream (25-30 minutes) and a longer baking time. If you make crostata with fresh fruit, you’ll need time to prepare the fruit, besides the time needed to prepare pastry cream. In this case, you assemble the crostata after the crust is baked.

Equipment required:

bowls, as needed

fork

knife

bench (or pastry) scraper

rolling pin

pastry brush

9 or 9.5-inch [23-24 cm] fluted round tart pan with removable bottom, about 1 inch [2.5 cm] high. (Note: If you don’t have a tart pan with a removable bottom, don’t worry! You can make crostata using a 9-inch cake pan or even a 9-inch pie plate. See the Additional Information section for information on using different pans.

grated zest of half a lemon (you could also use vanilla sugar as an option, see Note 2)

1 large egg and 1 large egg yolk, lightly beaten in a small bowl

Note 1: Superfine sugar is often also referred to as ultrafine, baker’s sugar or caster sugar. It’s available in most supermarkets. If you cannot find “superfine” sugar, you can make your own by putting some regular granulated sugar in a food processor or blender and letting it run until the sugar is finely ground.

Note 2: There are different ways of making vanilla sugar. I keep vanilla beans in a jar half-filled with sugar until I need to use them, for example, to make vanilla ice cream. After I remove the split bean from the custard that will go into the ice cream maker, I rinse it, dry it and put it back in the jar with sugar.

Making pasta frolla by hand:

Whisk together sugar, flour and salt in a bowl.

Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.

Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).

Add the lemon zest to your flour/butter/egg mixture.

Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.

Knead lightly just until the dough comes together into a ball.

Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Making pasta frolla with a food processor:

Put sugar, flour, salt, and lemon zest in the food processor and pulse a few times to mix.

Add butter and pulse a few times, until the mixture has the consistency of coarse meal.

Empty food processor’s bowl onto your work surface

See step 3 above and continue as explained in the following steps (minus the lemon zest, which you have already added).

Variation for Version 1 of pasta frolla:

If you want, you can make the pasta frolla using a combination of all-purpose flour and whole-wheat pastry flour.

Version 2 of pasta frolla

In this version of pasta frolla, I have played with different kinds of flours, using almond, whole-grain barley and, most recently, coconut flour instead of some of the all-purpose flour. If you want to try a different version of pasta frolla that uses some flours that you wouldn’t normally use, this is a good recipe to try. All the flours listed below (whole-wheat pastry, almond flour, coconut flour and barley flour) are available at health food stores. You may even find them at well-stocked supermarkets.

The preparation for this version of pasta frolla is very similar to the preparation for Version 1.

1/4 teaspoon vanilla extract (you can also use vanilla sugar; see Note 2.)

Note 1:Superfine sugar is often also referred to as ultrafine, baker’s sugar or caster sugar. It’s available in most supermarkets. If you cannot find “superfine” sugar, you can make your own by putting some regular granulated sugar in a food processor or blender and letting it run until the sugar is finely ground.

Note 2: There are different ways of making vanilla sugar. I keep vanilla beans in a jar half-filled with sugar until I need to use them, for example, to make vanilla ice cream. After I remove the split bean from the custard that will go into the ice cream maker, I rinse it, dry it and put it back in the jar with sugar.

Directions:

By hand:

Whisk together sugar, flours and salt in a bowl.

Rub or cut the butter into the sugar and flour mixture until it has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.

Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.

Use a fork to incorporate the liquid into mixture and then use your fingertips.

Knead lightly just until the dough comes together into a ball.

Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

With a food processor:

Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix.

Add butter and pulse a few times until the mixture has the consistency of coarse meal.

Empty food processor’s bowl onto your work surface.

Make a well in the center of the mounded flour and butter mixture and pour the beaten egg and vanilla extract into it.

Use a fork to incorporate the liquid into the solid ingredients then use your fingertips.

Knead lightly just until the dough comes together into a ball.

Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Ideas for Filling for Your Crostata

Whether you choose to make Version 1 or 2 of the pasta frolla, there are numerous fillings that you can choose from for your crostata. I am suggesting some filling for you here (and including assemblage and baking instructions). But be brave and creative and see what you can come up with!

Crostata di Marmellata (crostata with a jam filling using Version 1 pasta frolla)

If you choose to make a crostata with a jam filling, you will need:

1 and 3/4 cups [415ml, 600 gm, 21 oz] of jam or fruit preserves, whatever flavor you like (Note: I use my homemade fruit preserves, which have a low sugar content. I recommend you choose a good quality product, made with mostly fruit.)

Assembling and baking the crostata di marmellata:

Heat the oven to 375ºF [190ºC/gas mark 5].

Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.

To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.

Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.

If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin’s width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.

Roll the dough into a circle about 1/8th inch (3 mm) thick.

If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.

Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.

Prick the bottom of the dough with a fork in several places.

Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.

Spread the jam or fruit preserves evenly over the bottom of the crostata.

Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes.

Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.

Put the tart in the oven and bake for 25 minutes.

After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 34 minutes to bake the tart until golden.)

When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.

If you choose to make a crostata with pastry cream filling, you will need:

One batch of pastry cream (Note: For the recipe that I used, see #5 of the Additional Information section. Prepare the pastry cream in advance of assembling the crostata.

Assembling and baking the crostata con la crema:

Heat the oven to 350ºF [180ºC/gas mark 4].

Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.

To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.

Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.

If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin’s width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.

Roll the dough into a circle about 1/8th inch (3 mm) thick.

If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.

Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.

Prick the bottom of the dough with a fork in several places.

Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.

Instead of jam or fruit preserves, cover the bottom of the crostata crust evenly with the pastry cream.

Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes. (Note: You can use dough scraps to make cookies: see the Additional Information section for some pointers)

Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.

Put the tart in the oven and bake for 30 minutes.

After 35 minutes, check the tart, and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 45 minutes to bake the tart until golden.)

When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.

Crostata di Frutta Fresca (crostata with fresh fruit using Version 1 or 2 of pasta frolla)

Note: This filling variation involves a process called “blind-baking”.

In its simplest form, a crostata with fresh fruit has 3 components:

the pasta frolla base, blind-baked

a layer of pastry cream

a layer of fruit

For this recipe you will need:

a blind-baked shell made using pasta frolla

a batch of pastry cream, prepared in advance and cooled (Note: For the recipe that I used, see #5 of the Additional Information section. For this crostata I make half that recipe.)

enough fresh fruit to cover the top of your crostata (Note: You can choose anything you like, including berries, stone fruit, , kiwis, bananas, etc. See the Additional Information section for more information on using fresh fruit.)

Directions to assemble and bake a crostata di frutta fresca:

Preheat the oven to 350ºF [180ºC/gas mark 4].

Roll out a batch of the pasta frolla and cover the base of the tart pan. (You can use Version 1 or 2: if you use Version 1, you will have more leftover pasta frolla to turn into cookies.)

Cut a piece of parchment paper or aluminum foil large enough to cover the bottom of the crust and extend out a bit over the edges of the pan.

You can use pie weights or dry beans to blind bake. Place whatever weight you’re using directly on the parchment paper or aluminum foil in an even layer.

Place the crostata shell in the oven and bake for 20 minutes.

Remove the weights and parchment paper and continue baking the crostata shell until the border is light golden, about 5 minutes (watch carefully to avoid over-baking, which results in a hard shell). In the absence of weight, the crust may rise in the middle: if that occurs, gently push it back down with the back of a spoon.

Remove from the oven and let the crostata shell cool completely before proceeding.

If you use a tart pan with removable bottom, release the base from the fluted tart ring, then slide the cooled crostata shell on a serving plate for filling. (Note: If you’ve used a cake pan or pie plate, use a bit of care in taking the shell out of the baking vessel.)

Spread the prepared pastry cream over the cooled shell.

Decorate the surface with fresh fruit. The crostata must be cool, but not cold, so if you refrigerate it, take it out of the fridge half an hour before serving. This crostata is best eaten the same day it is prepared.